Ingredients

For the filling:

• 2 cans Oregon Fruit Products Blueberries in Juice
• All the liquid from 1 can
• 1/2 cup granulated Sugar
• 1 teaspoon Lemon Juice
• 1/2 teaspoon cinnamon

For the dough:

• 2 cups All-Purpose Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 4 tablespoons butter, cold
• 1 cup buttermilk, cold

Instructions

For the filling:

1. Blend the canned liquid, sugar, lemon juice, and cinnamon in a skillet that is at least 11" wide and 2 to 3" tall.
2. Stir in the blueberries.
3. Bring the blueberry mixture to a gentle boil over low heat. This may take 15 to 20 minutes to slightly thicken.

For the dough:

1. While the berries are cooking, whisk together the flour, baking powder, baking soda, and salt in a large bowl.
2. Work in the cold butter with your fingertips or a pastry blender.
3. Quickly and gently stir in the buttermilk to make a cohesive dough.
4. Using a tablespoon scoop or a rounded tablespoon measure, dollop the dough in small mounds over the blueberry mixture.

For the cooking:

1. Cover and cook the filling over low heat until the biscuits are cooked through, about 15 minutes.
2. For each serving, scoop up berries with a biscuit (or two) and invert on a plate; the berries will spill down over the biscuit. Spoon any extra cooked berries on top.

Servings

8